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Carrot Cake Muffins

1 Cup flour
1 Tablespoon baking powder
1 Teaspoon ground cinnamon
1/4 Teaspoon salt
2 Cups bran flakes
1 Cup skim milk
1 1/2 Cups shredded carrots
1/3 Cup firmly packed brown sugar
1 egg -- slightly beaten
2 Tablespoons oil
1/3 Cup raisins


Preheat oven to 400F. Mix flour, baking powder, cinnamon and salt in large bowl. Mix cereal and milk in another bowl; let stand 3 minutes. Stir in carrots, sugar, egg and oil. Add to flour mixture; stir just until moistened (batter will be lumpy). Stir in raisins. Spoon batter into muffin pan which has been sprayed with vegetable cooking spray, filling each cup 2/3 full.

Bake 25 minutes or until golden brown. Serve warm.


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